Tindora Fry - Ivy Gourd Stir Fry
Tindora Fry is a homestyle stir fry using ivy gourd. It is a very simple, delicious, and nutrition rich dry sabzi.
Ingredients
- 500 grams Tindora
- 1 tsp Mustard seeds
- 1/2 tsp Cumin seeds
- 1/4 tsp Asafoetida/hing
- 1/2 tsp Turmeric powder
- 1/2 tsp Red chili powder
- 1 tbsp Sesame seeds
- 2 tsp Coconut shredded, fresh/frozen
- 2 tbsp Cilantro chopped
- 1/4 tsp Sugar
- 1 1/4 tsp Salt or as required
- 1 tbsp Oil
Instructions
Prepping The Tindora
- Cut both the ends of the tindora and discard them.
- Slice the tindora vertically in the middle, cut each half side into 3-4 equal pieces. Finish cutting all the tindora in a similar way.
- Immerse the tindora in a pot of water and rinse them thoroughly 2 times. Transfer them to a colander to discard all the water and set aside.
Making The Sabzi
- In a wide pan or skillet, heat some oil on medium heat.
- Add the mustard seeds and let them splutter. Next, add the cumin seeds and let them splutter.
- Lower the heat, add asafoetida, turmeric powder, and transfer the chopped onions.
- Increase the heat to medium low and sauté the onions for 5 minutes.
- Transfer the tindora, mix them well, and cover the pan with a lid for 7 minutes.
- Take out the lid, mix well, and cover the pan for about 5-6 minutes.
- Add some salt, red chili powder, sesame seeds, mix everything well, and cover the pan with a lid. Cook the tindora on medium heat for about 5-6 minutes.
- Next, add some sugar, coconut, cilantro, mix, and cover the pan for another 5 minutes.
- Take out the lid and cook the tindora fry for about 5 minutes without putting the lid back on.
Notes
- Cut the tindora vertically into equal sized thin pieces. All the tindora pieces will cook equally and faster.
- Cooking the tindora fry on medium low heat at the beginning is very important so the sabzi will taste good and cook from the inside as well.
- If you want to make the tindora fry a little crispy, cook the sabzi without keeping the lid on the pan after putting in the coconut and cilantro. Keep on cooking until you will get some crispy texture.